Dinner Tonight

Beef with Broccoli

Recipe courtesy Ching-He Huang, 2011

I'll serve with Brown Rice ...

                        

Ingredients

• 1 tablespoon peanut oil
• 2 cloves garlic, finely chopped
• 1 tablespoon Sichuan peppercorns
• 1 pound beef sirloin, sliced to 1/2-inch-thick strips
• 4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups)
• 1 tablespoon Shaohsing rice wine or dry sherry

• 1 to 2 teaspoons honey
• 1 to 2 tablespoons light soy
• 1 teaspoon dark soy
• 1/4 cup hot vegetable stock
• 1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds.

Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds.

Season the beef and broccoli with the honey, light soy and dark soy.

Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately